Tequila Lime Roasted Cauliflower with Chicken Thighs and Spicy Queso

5 from 1 reviews



Chicken & Cauliflower:

4.5 lbs. chicken thighs (2kg- about 9)

3 whole heads of garlic, unpeeled and cut in half

1 head cauliflower, leaves removed & broken into pieces

½ cup olive oil (120ml)

4 limes, cut in half

1 tbsp. tequila (15ml – optional)

Salt & pepper to taste

Queso Dip:

10 oz. can diced tomatoes with chiles (283g)

16oz. Velveeta (500g)

Chopped cilantro for garnish


Line a 9″x13″ (23cm x 33cm) baking pan with parchment. Heat your oven to 400°F (204°C). Place the chicken thighs, garlic and cauliflower in the baking pan.

In a separate small mixing bowl, whisk together the olive oil, the juice of the limes and the tequila. Add the spent lime rinds to the pan.  Brush the olive oil mixture over the chicken, garlic and cauliflower. Season with salt and pepper.

Place the pan in the heated oven uncovered and roast for 45 minutes.

While the chicken is roasting, prepare the queso dip by placing the canned tomatoes & Velveeta in a microwaveable bowl. Heat on high for 4 minutes, stopping at 1 minute intervals to stir the mixture. Keep warm and set aside until ready to serve the meal

Chicken is thoroughly cooked when the juices run clear when pierced with a fork. Remove the pan from the oven and place the chicken, garlic and cauliflower on a serving platter. Ladle over warmed queso dip or serve on the side. Garnish the chicken and cauliflower with chopped cilantro.